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通天香凤凰单枞茶 (Single cluster of ginger fragrant)

这是凤城茶农与德国柏林凤凰单枞茶经销商的一份多话

关于老枞通天香,一些问题的详细解答,让各位茶友更深入的了解老枞通天香

Yumi:“Where is the teafarm? Region/Origin?(茶在哪里?区域/起源?)

凤城茶农:“The teafarm ofSingle cluster of ginger fragrant is in the village of Wudong”(通天香单丛 产区 乌岽大坪村

YumiWhats the altitude of the farm? (茶园的海拔是多少?)

凤城茶农:“The altitude of the farm land is around 800m.”(海拔:800m)

Yumi:“Steepness of the field (mountain slope/flat) -陡峭的田地(山坡/平坦)

凤城茶农:“The tea trees grows on the concinnity mountain slope” (山坡)
 

Yumi:“Harvest time in the year?(一年的收获季节?)

凤城茶农:“Spring season is the Harvest time in the year.”(春茶)

Yumi:“Tea Cultivar?(茶树品种?)

凤城茶农:“Single cluster ofginger fragrant”(凤凰单枞通天香)

Yumi:“Tea tree age?(茶树树龄?)

凤城茶农:“The average age of tea trees are 40years old”(这款兰花香茶树龄40年左右)

Yumi:“Any use of pesticides/herbicides/insecticide?(-使用杀虫剂/除草剂/杀虫剂吗?)

凤城茶农:“The Manual tending is a primitive and traditional method for weedscontrol”(人工除草)

Yumi:“Any use of artificial fertilizer?(-有没有使用人造肥料?)

凤城茶农:“Majority fertilizer are using cow dung but sometimes are sheepmanure”(羊粪 牛粪

Yumi:“Harvest method (Mechanical/Handpicked)?(收获方法(机械/手拣)?)

凤城茶农:“The Harvest method is hand-picked.” (纯手工采摘)

Yumi:“Which leafs are used for the tea?(茶用哪种叶子?)

凤城茶农:“For the selection of our tea, we only choose the leaves which areclosed to the mature for our raw material. So it is one of essential procedurefor plucking period in the Sprint harvest season.”(接近成熟的嫩叶,不能太嫩,也不能太老叶,所以时间把控很重要)

Yumi:“Tea processing procedure (pls line out step by step)(茶叶加工程序(PLS逐步淘汰)

凤城茶农:“The processing procedure for Oolong tea is:hand-pick –withering(according to difference weather byusing different withering method that are sun withering and indoor withering) – etting ( flat spread on the basket until the leaves become cold) – tossing --- fixation – rolling ( mixed with light rolling and heavyrolling and cloth rolling) drying—refining—screening – roasting”

(【采摘】【晒青】【晾青】【做青】【炒青】【揉捻】【上筛】【烘焙】【手工挑选毛茶茶梗】【碳烤】)

Yumi:“How long is the withering time?-(枯萎时间有多长?)

凤城茶农:“Its depends on different temperature and weather, normally it takes4-5hours.”('一薄、二轻、二重、一分段'的原则操作

 

Yumi:“Shading/withering method (Indoor/Outdoor/Fans used)?(-遮阳/萎凋法(室内/室外/风扇)?)

凤城茶农:“The method is indoor withering, the tea leaves are placed in a cooland ventilated place to reduce the temperature and balance the moisture in theleaves.”

(室内 放在阴凉自然通风透气的地方,使叶子散发热气,降低叶温和平衡调节叶内的水分,以恢复叶子的紧张状态)

 

Yumi:“Rolling Technique (hand/mechanical)?(轧制技术(手工/机械)?)

凤城茶农:“By mechanical”(机器揉捻)

Yumi:“Stop oxidation method/Kill Green (Pan roasting/Oven)?(-停止氧化法/杀死绿色(锅焙烤/烤箱)?)

凤城茶农:“Firewood oven”(柴火烘烤炉)

Yumi:“Is the tea roasted? How many times? How long?(茶是烤的吗?多少次?多长时间?)

凤城茶农:“Yes, the tea is roasted and the whole process of roastingneed take 22hours for twice

(是的,经过2次 22小时的碳烤)

 

 

Yumi:“Drying place (Indoor/Outdoor)?-(干燥场所(室内/室外)?)

凤城茶农:“Drying place is indoor room”(室内)

 

Yumi:“Drying technique (natural/oven?)(-干燥技术(天然/烤箱?))

凤城茶农:“Firewood oven”(碳烤炉)

 

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